Mugello tortelli with potato filling contain an authentic traditional Tuscan recipe. There is no better time to enjoy them than at the Wild Boar and Tortello Festival in Borgo San Lorenzo: discover all the info!
Potato tortelli are a delicious first course in Mugello. They are shaped like large squares of pasta filled with a mixture of boiled potatoes, garlic and parsley.
To respect the original Tuscan recipe they must be made strictly by hand.
The ingredients and processing systems of this Mugello first course have remained the same for centuries. They have an ancient tradition so much so that already the court of Lorenzo the Magnificent praised its goodness.
Here is the recipe for preparing delicious Mugello ravioli at home!
Boil the potatoes, peel them and mash them adding parsley and chopped garlic, grated nutmeg, Parmesan and a little oil.
Prepare the dough with the flour and once ready put over the rolled dough balls of filling as big as a walnut, distancing them by about 2 cm,
Fold the dough in the lengthwise direction, pressing the sides of the filling with your fingers to seal the filling inside the dough.
With the knurled pastry cutter, cut off the excess and separate the tortelli from each other.
Let them dry on both sides for half an hour and boil them in boiling water for about 2-3 minutes.
The Mugello tortelli are excellent with meat sauce such as the delicious wild boar ragù.
There is no better occasion to taste them in all their goodness than that of the Festival of Wild Boar and Potato Tortelli in Borgo San Lorenzo
From the first weekend of August until August 15th every year the Festival of Wild Boar and Potato Tortelli is held in Luco di Mugello, a hamlet of Borgo San Lorenzo (FI).
An unmissable opportunity to appreciate the traditional specialties of Mugello: the typical Mugello tortelli stuffed with potatoes, the inevitable grilled meat and tasty wild boar dishes including:
The menu also offers game appetizers, Tuscan cold cuts and pecorino cheeses and baked ham.
The Sagra is set up at the Grezzano sports field and will be open every evening for dinner, Sunday also for lunch.
The Festival of Wild Boar and Potato Tortelli is an excellent opportunity to organize a weekend in the Mugello, among good food, excellent wine and beautiful villages to visit.
So do not wait any longer and book your stay in the heart of Mugello, where you can enjoy days of relaxation and good food, we are waiting for you at Villa Campestri Olive Oil Resort!
Autumn, mostly in Mugello, is a magical season for Tuscany: nature is painted in a thousand colors, the air becomes warmer and the light takes on golden shades. An ideal period for a holiday, where nature and history are the protagonists, and where it is possible to practice outdoor sports.
In Italy, food is cult and, depending on the region, traditional dishes can vary, from typical pasta dishes, such as tagliatelle lasagne and gnocchi, to specialties such as cheeses and desserts up to the infamous Tuscan recipe for wild boar ragù.
Milk is a “complete food” loved by young and old. A precious white nectar that becomes even more beneficial for health if of high quality. If you too are a lover of this white drink, discover with us the famous Milk Way in Mugello!
Mugello is an area rich in numerous medieval villages of incredible charm. Come with us to discover San Piero a Sieve!
When autumn arrives, the forest changes color and nature creates spectacular landscapes in which it becomes magical to immerse yourself. It is the Foliage phenomenon that in Tuscany offers truly unique emotions. Experience the Foliage in Tuscany and discover autumn walking in the most beautiful woods.
Bread throughout Italy is a fundamental food, always present on the table at lunch and dinner. But each region has its own specialties, discover with us the characteristics of Tuscan bread and why it is without salt.
The potato tortello is a dish that is part of the Mugello culinary tradition. Originally born as a poor dish, today it is a real gastronomic specialty made in numerous variations by Tuscan chefs. Discover with us the characteristics of the potato tortello of Mugello!
The Villa Campestri Olive Oil Resort Blog opens a new space dedicated to the recipes of chef Roberto Zanieri. Every last Thursday of the month we will present one of his delicious recipes, easy to prepare and inspired by the good tradition of Tuscany. Today we begin with “Cabbage mini-pie with cream of beans”.